My role:• Responsible for academic classes, such as- Restaurant Management- Food and Beverage Management - Event Operations and Project Management- Principles of Sustainability and Innovation

My role:• Responsible for the theoretical and the practical preparation of the Applied Learning Service Classes, such as - High volume restaurant - Fine dining restaurant - Bar & Beverage - Banquet • Conduct the Service operation working with the assigned students while teaching the best-in class practices of the industry• Teach students how to advise clients and anticipate their needs to reach their highest level of satisfaction• Ensure students are aware of the importance of an appropriate attitude and behaviour during the service• Define the hygiene and grooming standards in F&B and make a link with the industry expectations• Host of different practical and theoretical workshops• Efficiently supervise the students and monitor their performance• Give the objectives of the course and explain how students will be evaluated according to our grading criteria• Evaluate and assess students according to predefined criteria• Encourage students to take initiatives and to be proactive at work• Develop and share the best practices in order to maintain the high standards of the lessons• Coach of students in their internship• Organise events together with students or colleagues• Inventories and Requisitions • Cost control, Sales reports, CAPEX, OPEX• HACCP

Award winning Japanese RestaurantMy role:• Support the Restaurant Manager in his/her daily work duties• Managing the Restaurant in absence of the Manager• Guarantee Service Standards of the Restaurant• Handling of all guest requests for F&B and Service• Monthly inventory of the Restaurant Equipment• Guarantee of cleanliness in FOH & BOH (HACCP)• Daily cash up reports for lunch and dinner Service• Supervision of Service Staff in their performance at work• Training of Service Staff• Dealing with guest comments/complaints • Guarantee Hygiene Standards of Service Staff

Award winning Michelin RestaurantMy role:• Supervision of Staff (Chef de Rang & Commis de Rang)• Responsible for one Service Station with Chef de Rang• Taking guest orders (Food & Beverage)• Monthly inventory of the Restaurant Equipment• Guarantee of cleaning less in FOH & BOH (HACCP)• Reservations and floor plan organisation

The Ritz Restaurant

Fine Dining, Restaurant for Members